Active Dry Yeast — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of active dry yeast weighs 150 grams (5.29 ounces or 9.4g per tablespoon) when measured dip and sweep; 1 Metric cup (250 mL) weighs 158.5g and 100g equals ⅔ cup for accurate kitchen baking.
Kitchen note: 1 US Customary Cup (236.6 mL) of active dry yeast (dip and sweep) weighs 150g, while 1 International Metric Cup (250 mL) weighs 159g.
Active Dry Yeast: Cups & Spoons to Grams
Based on 150g per 236.6 mL US cup (Dip and sweep).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 3.1 g | 0.11 oz |
| 1 Tablespoon (tbsp) | 9.4 g | 0.33 oz |
| ⅛ US Cup (2 tbsp) | 18.8 g | 0.66 oz |
| ¼ US Cup (4 tbsp) | 37.5 g | 1.32 oz |
| ⅓ US Cup | 50 g | 1.76 oz |
| ½ US Cup (8 tbsp) | 75 g | 2.65 oz |
| ⅔ US Cup | 100 g | 3.53 oz |
| ¾ US Cup (12 tbsp) | 112.5 g | 3.97 oz |
| 1 US Cup (236.6 mL) | 150 g | 5.29 oz |
| 1 Metric Cup (250 mL) | 158.5 g | 5.59 oz |
| 1 ½ US Cups | 225 g | 7.94 oz |
| 2 US Cups | 300 g | 10.58 oz |
| 3 US Cups | 450 g | 15.87 oz |
| 4 US Cups (1 Quart) | 600 g | 21.16 oz |
Active Dry Yeast: Grams to US Cups
Nearest practical baker cup & spoon breakdown.
| Weight | Kitchen Measure | Decimal |
|---|---|---|
| 10 g | 1 tbsp + ¼ tsp | 0.07 c |
| 25 g | 2 tbsp + 2 tsp | 0.17 c |
| 50 g | ⅓ cup | 0.33 c |
| 75 g | ½ cup | 0.50 c |
| 100 g | ⅔ cup | 0.67 c |
| 125 g | ¾ cup + 1 tbsp + 1 tsp | 0.83 c |
| 150 g | 1 cup | 1.00 c |
| 200 g | 1 ⅓ cups | 1.33 c |
| 250 g | 1 ⅔ cups | 1.67 c |
| 300 g | 2 cups | 2.00 c |
| 400 g | 2 ⅔ cups | 2.67 c |
| 500 g | 3 ⅓ cups | 3.33 c |
| 750 g | 5 cups | 5.00 c |
| 1000 g | 6 ⅔ cups | 6.67 c |
How to Measure Active Dry Yeast Accurately
Pour granular yeast beads into the measuring tool and level flush. Because active dry yeast granules are coated in dead yeast cells for shelf stability, they form slightly larger spheres weighing 150 grams per cup.
Data reference: USDA FoodData Central FDC ID 172812; Fleischmann's Yeast Technical Specifications
Common Culinary Uses
- Traditional yeast breads
- Enriched dinner rolls
- Sweet yeast coffee cakes
Weight-Aware Substitutions
- Instant yeast at 0.8x the weight (e.g., 8g instant for 10g active dry).
- Fresh baker's yeast at 2.5x the weight.
Active Dry Yeast Measuring FAQs
Why does active dry yeast require proofing in warm water? ▾
Proofing in warm liquid (105°F–110°F / 40°C–43°C) dissolves the protective coating of inactive dead yeast cells and wakes the live yeast.
What temperature water will kill active dry yeast? ▾
Water temperatures above 120°F (49°C) will stress the yeast, and water above 130°F (54°C) will kill the yeast cells completely.